Cinnamon Swirl Cream Biscuits

Published May 1, 2000.

Why this recipe works:

When we wanted a great biscuit recipe that could be made quickly and easily and that wouldn’t require cutting fat into flour or rolling out dough, we used heavy cream in place of butter, which resulted in a lighter, more tender biscuit. For our easy biscuit recipe, we simply kneaded the dough… read more

When we wanted a great biscuit recipe that could be made quickly and easily and that wouldn’t require cutting fat into flour or rolling out dough, we used heavy cream in place of butter, which resulted in a lighter, more tender biscuit. For our easy biscuit recipe, we simply kneaded the dough for 30 seconds until it was smooth and uniform, shaped the biscuits, and then popped them into the oven immediately to keep them from spreading.

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